×Duck Braised with Aged Tangerine Peel

Why you must eat itDuck is stewed slowly with sun-dried, aged tangerine peel, ginger, star anise and other spices. The skin glows amber, and the flesh slips from the bone at a touch of the chopsticks. A bite lets the peel's faintly bitter citrus cut the fat, leaving the depth of the sweet braise behind. Older peel is said to carry deeper scent, and the house keeps its blend across generations. The long preparation means it is sold by the half, and a booking is often needed. With rice and greens, it is best shared slowly among two or more.